Cajun Glazed Salmon (Print Version)
# Ingredients:
→ Blackened Salmon
01 -
4 salmon fillets, skin on, about 4–5 oz each
02 -
1 teaspoon garlic powder
03 -
1 teaspoon ground cayenne
04 -
1 1/2 tablespoons paprika
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon dried oregano
08 -
Salt to taste (about 1/2 to 1 teaspoon)
09 -
3 tablespoons unsalted butter, melted and divided
10 -
2 tablespoons olive oil
→ Toppings
11 -
1 tablespoon fresh parsley, chopped
12 -
Lemon wedges
# Instructions:
01 -
Lay the salmon fillets skin-side down, pat them dry, and leave them out until they’re at room temperature. That way, the butter won’t solidify when it touches the fish.
02 -
Grab a small bowl and blend the paprika, cayenne, garlic powder, black pepper, onion powder, oregano, and some salt. You could also just use pre-made Cajun seasoning if you’ve got it.
03 -
Brush both sides of the fish with half the melted butter. Then, cover them completely with the spice blend. Make sure it’s a nice thick layer so it blackens well.
04 -
Heat up a big skillet to high heat. Pour in the olive oil and the rest of the butter. Place the salmon with the skin down and let it cook for 2–4 minutes, or until the bottom part looks blackened and crispy.
05 -
Turn the heat down to medium and flip the fillets gently. Cook the second side for another 5 minutes or so, till it’s blackened and cooked through with an internal temperature of 145°F.
06 -
Sprinkle on the parsley and serve each piece with a lemon wedge for squeezing.
# Notes:
01 -
Feel free to swap out spices for ready-to-go Cajun seasoning.
02 -
Adjust the amount of cayenne if you like it more (or less) spicy.
03 -
Goes great with aioli or tartar sauce on the side.